Isolation and characterization of Enterococcus faecium DSM 20477 with ability to secrete antimicrobial substance for the inhibition of oral pathogen Streptococcus mutans UKMCC 1019

Ng, Zhang Jin; Zarin, Mazni Abu; Lee, Chee Keong; Phapugrangkul, Pongsathon; Tan, Joo Shun

doi:10.1016/j.archoralbio.2019.104617

Cited by 21 publications

(13 citation statements)

References 20 publications

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“…Listeria monocytogenes ATCC 7644 was cultured in Brain Heart Infusion (BHI) broth (Merck, Darmstadt, Germany) for 24 h at 37 °C and diluted to 0.02 ± 0.005 of optical density (OD) at 600 nm to give 10 6 CFU. After that, broth microdilution method was carried out in 96-well plate as described by Ng et al (2020). In this assay, 100 µL of L. monocytogenes ATCC 7644 cell suspension was added with 100 µL of CFS into the 96-well plate.…”

Section: Screening Of Antimicrobial Activity Against L Monocytogenes Atcc 7644mentioning

confidence: 99%

“…(5'-CCGTCAATTCMTTTRAGTTT-3') were used to purify and sequence the PCR products. The initial denaturation temperature of the PCR was at 94 °C for 3 min then continued by 35 cycles of denaturation for 30 sec at 94 °C, followed by annealing for 30 sec at 58 °C and extension for 30 sec at 72 °C (Ng et al, 2020). Multiple sequence alignment and the phylogenetic tree was conducted with MEGA X version 10.1.6 and neighbour joining method was used to construct phylogenetic tree (Figure 1).…”

Section: Identification Of Blis Producing Isolate By 16s Rrna Sequencing and Phylogenetic Tree Analysismentioning

confidence: 99%

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Isolation and characterization of Lactobacillus brevis C23 with ability to secrete antimicrobial substance for the inhibition of a foodborne pathogen Listeria monocytogenes ATCC 7644

Sreedharan¹,

Abbasiliasi²,

Murugan³

et al. 2021

MJM

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This study aims to isolate lactic acid bacteria (LAB) from various food sources to obtain a potent strain against Listeria monocytogenes. Methodology and results: A total of 68 LAB isolates were selected to evaluate their antimicrobial activity against L. monocytogenes, a foodborne pathogen and a causative agent of listeriosis. The selected isolate was identified and characterized. The isolate C23 from cabbage showed the highest antimicrobial activity against L. monocytogenes ATCC 7644 with inhibition ability of 73.94%. The isolate was closely related to Lactobacillus brevis by 16S rRNA sequencing and subsequently deposited in GenBank with an accession number of MN880215, named as L. brevis C23. The cell free supernatant (CFS) of L. brevis C23 had high tolerance in low pH and was able to withstand up to 60 °C. The proteinaceous nature of the antimicrobial agent was also confirmed through the enzymatic test. The CFS was stable on different detergents as well as bile salts. Under transmission electron microscopy (TEM), the inhibitory effect of CFS against L. monocytogenes was proven by causing cell lysis. Conclusion, significance and impact of study: Bacteriocin-like inhibitory substances (BLIS) of L. brevis C23 showed very promising potential in food industrial application.

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Section: Screening Of Antimicrobial Activity Against L Monocytogenes Atcc 7644mentioning

confidence: 99%

Section: Identification Of Blis Producing Isolate By 16s Rrna Sequencing and Phylogenetic Tree Analysismentioning

confidence: 99%

Isolation and characterization of Lactobacillus brevis C23 with ability to secrete antimicrobial substance for the inhibition of a foodborne pathogen Listeria monocytogenes ATCC 7644

Sreedharan¹,

Abbasiliasi²,

Murugan³

et al. 2021

MJM

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“…Enterococcus is often the dominant genus of LAB found in fermented food and milk products, which E. faecalis, E. faecium, and E. durans are common species, especially in dairy products (Franz et al 2011). E. faecium has antibacterial and antifungal activity against pathogenic microbes in the mouth, Streptococcus mutans and Candida albicans (Ng et al 2020). E. faecium isolated from goat's milk is known to produce bacteriocins which can inhibit the growth of Listeria (Chanos and Williams 2011).…”

Section: Discussionmentioning

confidence: 99%

Diversity analysis, identification, and bioprospecting of Lactic Acid Bacteria (LAB) isolated from Sumbawa horse milk

Fidien¹,

Manguntungi²,

Sukmarini

et al. 2021

Biodiversitas

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Abstract. Fidien KA, Manguntungi B, Sukmarini L, Mustopa AZ, Triratna L, Fatimah, Kusdianawati. 2021. Diversity analysis, identification, and bioprospecting of Lactic Acid Bacteria (LAB) isolated from Sumbawa horse milk. Biodiversitas 22: 3333-3340. Sumbawa horse milk has a probiotic potential because of the presence of Lactic Acid Bacteria (LAB). The LAB present in Sumbawa horse milk has been reported to have antimicrobial activities against pathogenic bacteria, including Staphylococcus epidermidis, Staphylococcus aureus, Escherichia coli, and Vibrio cholerae. However, the potential of LAB from Sumbawa horse milk as antioxidant and antidiabetic is still unexplored. Studies related to the diversity of indigenous bacteria in Sumbawa horse milk based on metagenomic analysis have not been widely studied either. Therefore, this study aimed to determine the diversity of species of indigenous bacteria in Sumbawa horse milk and to identify LAB bioprospecting from Sumbawa horse milk. The diversity of indigenous bacterial species was investigated by the 16S rRNA gene-targeted metagenomic approach from bacterial DNA isolated from Sumbawa horse milk. The identification of LAB was also carried out by the 16S rRNA gene identification method. LAB bioprospecting on antioxidant activity was determined using the DPPH method, while the antidiabetic activity was measured using the ?-glucosidase inhibition assay. The diversity analysis of indigenous bacteria based on 16S rRNA gene-based metagenomic revealed at least 7 phyla were relatively abundant in Sumbawa horse milk. The greatest abundance was shown by the phylum Proteobacteria (0.641%) and Firmicutes (0.327%). Enterococcus durans (39.01%) was the species that had the highest abundance in Sumbawa horse milk, followed by Lactococcus garvieae (30.13%) and Lactococcus lactis (19.85%). Moreover, based on the identification of the 16S rRNA gene, eight LAB isolates had similarities to bacterial strains, including Enterococcus faecium DSM 20477, E. faecium NBRC 100486, E. faecium ATCC 19434, E. durans 98D, E. faecalis ATCC 19433, E. faecalis NRBC 100480, Lactococcus lactis subsp. hordniae NBRC 100931 and L. garvieae JCM 10343 with similarity levels of more than 98%. In terms of LAB bioprospecting, the antioxidant assay showed the highest DPPH radical binding activity by L. garvieae L.22PR (43%). Meanwhile, the highest inhibitory activity of ?-glucosidase was shown by E. faecium G.6PR (45%).

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“…Four different strains of LAB namely L. plantarum FTDC0350 , L. acidophilus FTDC3871 , L. casei ATCC0442, and Lactococcus lactis Gh1 were obtained from Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia. The LAB was revitalized in de Man, Rogosa, and Sharpe (MRS) broth as described by Ng, Zarin, Lee, Phapugrangkul, and Tan (2020).…”

Section: Methodsmentioning

confidence: 99%

Chitin extraction from shrimp wastes by single step fermentation with Lactobacillus acidophilus FTDC3871 using response surface methodology

Tan

Abbasiliasi

Lee

et al. 2020

J. Food Process. Preserv.

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This study aimed to produce chitin and chitosan from shrimp wastes using lactic acid bacteria (LAB). From four strains of LAB and their mixture, Lactobacillus acidophilus FTDC3871 was selected due to higher proliferation and lactic acid production. The fermentation parameters influencing on chitin and chitosan yields such as glucose concentration (w/w), inoculum size (v/w), fermentation time (h), and water content (mL) were optimized using response surface methodology (RSM) with central composite design (CCD). The optimum levels for glucose concentration, inoculum size and water content were 15% (w/w), 5% (v/w), and 100 ml after 72 hr of incubation at 37°C. These conditions led to 90.8% of demineralization and 76% of deproteinization which resulted in 57.7% of chitin yield. The highest concentrations of carotenoid extracted and lactic acid accumulated from hydrolysate were 183.9 μg/g and 21.3 g/L, respectively. Results showed potential application of L. acidophilus FTDC3871 in chitin extraction from shrimp waste. Practical applications In this study, fermenting of shrimp wastes with lactic acid bacteria (LAB) was explored to solve the problems in conventional purification processes. This method seems promising, since protein, chitin, and carotenoid could be obtained simultaneously and eco-friendly. Since the efficiency of fermentation process depends on factors such as fermenting strains, inoculum size, carbon source concentration, initial pH and pH evolution during fermentation, and fermentation duration, therefore, a suitable LAB strain was selected to improve the fermentation process by optimizing above factors which influence on chitin and chitosan yields using a statistical approach, response surface methodology (RSM). How to cite this article: Tan JS, Abbasiliasi S, Lee CK, Phapugrangkul P. Chitin extraction from shrimp wastes by single step fermentation with Lactobacillus acidophilus FTDC3871 using response surface methodology. J Food

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Isolation and characterization of Enterococcus faecium DSM 20477 with ability to secrete antimicrobial substance for the inhibition of oral pathogen Streptococcus mutans UKMCC 1019

Cited by 21 publications

References 20 publications

Isolation and characterization of Lactobacillus brevis C23 with ability to secrete antimicrobial substance for the inhibition of a foodborne pathogen Listeria monocytogenes ATCC 7644

Isolation and characterization of Lactobacillus brevis C23 with ability to secrete antimicrobial substance for the inhibition of a foodborne pathogen Listeria monocytogenes ATCC 7644

Diversity analysis, identification, and bioprospecting of Lactic Acid Bacteria (LAB) isolated from Sumbawa horse milk

Chitin extraction from shrimp wastes by single step fermentation with Lactobacillus acidophilus FTDC3871 using response surface methodology

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